Sandra This Paula Deen Taco Soup Recipe is a hearty and easy recipe, which is made with lean ground beef and black beans. It’s the perfect comfort food, ready in about 45 minutes.
Paula Deen Taco Soup Recipe Ingredients
- 2 tsp olive oil
- 1 1/4 lbs lean ground beef
- 1 medium yellow onion chopped (1 1/2 cups)
- 2 cloves garlic, minced (2 tsp)
- 1 jalapeno, seeded and finely chopped (optional)
- 2 (14.5 oz) cans diced tomatoes with green chiles
- 1 (14 oz) can low-sodium beef broth
- 1 (8 oz) can tomato sauce
- 1 Tbsp chili powder
- 1 tsp ground cumin
- 3/4 tsp ground paprika
- 1/4 tsp dried oregano
- 1 1/2 Tbsp dry ranch dressing mix
- Salt and freshly ground black pepper
- 1 1/2 cups frozen corn
- 1 (14.5 oz) can black beans, drained and rinsed
- 1 (14.5 oz) can pinto beans, drained and rinsed
Toppings:
- Shredded Mexican blend cheese
- chopped green or red onions
- diced avocados
- corn tortilla strips/chips
How To Make Paula Deen Taco Soup
- Brown the beef and onion: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and chopped onion, breaking the meat apart, and cook until the beef is browned. Add the jalapeño and garlic and cook for 1 more minute until fragrant. Drain off any excess fat.
- Build the soup base: Stir in the diced tomatoes with chiles, beef broth, tomato sauce, chili powder, cumin, paprika, oregano, and ranch dressing mix. Season with salt and pepper to taste.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for at least 30 minutes to allow the flavors to meld together.
- Add the final ingredients: Stir in the corn, black beans, and pinto beans. Continue to cook until everything is heated through. If the soup is too thick, you can add 1/2 cup of water to thin it out.
- Serve: Serve the soup hot, finished with your favorite toppings like shredded cheese, avocado, and tortilla chips.
Recipe Tips
- How do I get the most flavor? After you’ve browned the meat and onions, add the spices (chili powder, cumin, paprika) and let them toast in the hot pan for about 30 seconds before adding the liquids. This “blooming” process releases their aromatic oils and creates a much deeper flavor.
- How can I adjust the spice level? This soup is fairly mild. For a non-spicy version, you can substitute the jalapeño with 1/3 cup of chopped bell pepper. For a spicier soup, use a “hot” can of diced tomatoes with green chiles or add a pinch of cayenne pepper.
- What’s an alternative to the ranch dressing mix? The ranch mix adds a tangy, herby flavor. For a fresher alternative, you can omit the ranch mix and instead stir in 1/3 cup of chopped fresh cilantro and 1 tablespoon of fresh lime juice at the very end of the cooking time.
- Can I make this in a slow cooker? Yes. Brown the beef, onion, and garlic on the stovetop as directed. Transfer the mixture to a slow cooker and add all the other ingredients except for the beans and corn. Cook on low for 4-6 hours. Stir in the beans and corn during the last 30 minutes of cooking.
What To Serve With Taco Soup
This hearty soup is a meal in a bowl, especially with a variety of toppings. We recommend setting up a toppings bar with:
- Shredded Mexican cheese blend
- A dollop of sour cream
- Diced avocado
- Crushed tortilla chips or Fritos
- Sliced green onions or chopped red onion
- Fresh cilantro
How To Store Taco Soup
Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors will continue to deepen, and it’s often even better the next day. Freeze: Taco soup freezes very well. Let it cool completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Taco Soup Nutrition Facts
- Calories: 387
- Fat: 10g
- Cholesterol: 53mg
- Sodium: 804mg
- Carbohydrates: 49g
- Fiber: 14g
- Protein: 31g
Nutrition information is estimated per serving without toppings and may vary based on ingredients and cooking methods used.
FAQs
Yes, lean ground turkey or ground chicken are excellent substitutes for the ground beef in this recipe.
Absolutely. If you don’t have black or pinto beans, kidney beans would also work perfectly in this soup.
It’s a hearty, thick soup. If you prefer a thinner, more broth-like consistency, you can stir in a little extra beef broth or water at the end until it reaches your desired thickness.
Try More Recipes:
- Paula Deen Lasagna Soup Recipe
- Paula Deen Chicken Noodle Soup Recipe
- Paula Deen Ham and Potato Soup Recipe
Paula Deen Taco Soup Recipe
Description
A hearty, filling, and easy one-pot taco soup loaded with ground beef, beans, corn, and a rich, spiced tomato broth.
Ingredients
Instructions
- In a large pot, brown the ground beef and onion. Add the jalapeño and garlic and cook for 1 minute. Drain the fat.
- Stir in the diced tomatoes with chiles, beef broth, tomato sauce, and all the seasonings.
- Bring to a boil, then reduce heat, cover, and simmer for 30 minutes.
- Stir in the corn, black beans, and pinto beans and cook until heated through.
- Serve hot with your favorite taco toppings.
Notes
- For the best flavor, toast the spices in the pot for 30 seconds after the garlic has cooked.
- The soup tastes even better the next day, making it a perfect make-ahead meal.
- For a fresher flavor, you can omit the ranch mix and stir in fresh cilantro and lime juice at the end.
- Adjust the spice level by using a bell pepper instead of a jalapeño for a milder soup.
